Alabama Lemon ‘Cheese’ Cake
- Total Time
- About 3 hours, including time to cool
- Rating
- Comments
- Read comments
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Ingredients
- 1cup butter (2 sticks), at room temperature
- 2cups/360 grams sugar
- 1tablespoon baking powder
- 3cups/270 grams sifted cake flour
- ¾cup milk
- 6large egg whites, stiffly beaten
- ½cup butter (1 stick)
- 1cup/180 grams sugar
- 6large egg yolks
- Grated zest and juice of 2 lemons
- 2egg whites, unbeaten
- 1½cups/270 grams sugar
- ¼teaspoon salt
- ⅓cup water
- 1tablespoon light corn syrup
- 1teaspoon vanilla
- 1cup/135 grams shredded coconut
For the Cake
For the Lemon Filling
For the 7-minute Frosting
For Decorating
Nutritional analysis per serving (12 servings)
678 calories; 33 grams fat; 22 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 3 grams dietary fiber; 71 grams sugars; 7 grams protein; 195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Make the Cake
- Step 1
Preheat oven to 350 degrees and grease three 8-inch cake pans.
- Step 2
With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.
- Step 3
Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.
Make the Lemon Filling
- Step 4
Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.
Make the Frosting
- Step 5
Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.
Assemble the Cake
- Step 6
Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.
Private Notes
Comments
I've commented before on the mistakes made in your cups to grams conversion when you ran both these cake recipes (including the pound cake) months ago. A cup of cake flour is equal to 120 grams; you have 270 grams for 3 cups. Sugar measurement is wrong, too. 1 cup sugar is 198 grams
The cake is lovely and makes good use of the yolks and whites for cake and lemon cheese. But, while the directions say only to bake in greased pans, my experience trying to remove the layers from the pans makes me recommend using greased parchment paper on the bottom. Fortunately the crumbs tasted great!
Bakers Beware! I had a few issues with this cake recipe. The recipe doesn't make enough batter for the three pans, so the cakes came out flat. The cake texture is quite dense, almost like a pound cake. I followed the gram measurements for convenience (much easier to weight than fiddle with cups), and I suspect the conversions are faulty.
The lemon curd recipe, however, is a winner.
Sorry to be one of those people, but all three components of this cake are very sweet so, together, it was too much, even for a house of people who enjoy dessert. It is my fault for not having looked at the amounts in the recipe and tallying it up. Perhaps an ermine icing could be a less sweet alternative?
@eleni I agree!! way too sweet!
We in Alabama do not put coconut in the frosting. It detracts from the lemon which js the star of this show
My Alabama-born-and-bred mother-in-law taught me to make this cake 50 years ago with eight layers and lemon curd between each layer, on top, and on the sides. It is irresistible.